Pineapple Sheera
A classic Indian sweet – ideal for any festival!
Ingredients:
- 1 Cup thick1 ¾ c Fresh cubed pineapple chunksly grated carrots
- 1c Rawa/Suji (semolina)
- 2Tbsp Vegetable oil
- 2tsp Ghee
- Pinch of Kesar (saffron)
- 2Tbsp Milk
- 1Tbsp Sugar
- 4Tbsp Sugar substitute
- 1/2tsp Elaichi powder (cardamom)
Highlights:
- Low potassium- fruity delight
- Variation recipe of “Gajar Ka Halwa” for dialysis.
- Portion size: 5
- Serving size: 1/2c
Nutrients
- Energy: 227Kcal
- Proteins: 4 g
- Carbohydrates: 35g
- Fat: 8g
- Sodium: 38mg
- Phosphorus:45.5mg
- Calcium: 35.5mg
- Potassium: 59mg
Procedure:
- Soak kesar in milk and keep it aside
- Puree 1 cup pineapple chunks. Mix puree and sugar well in a pan and cook for 4-5 minutes stirring occasionally. Keep it aside.
- In another pan, heat oil and ghee. To it, add rawa and fry continuously till it turns golden brown.
- Boil 3-4 cups of water while rawa is frying
- While rawa is turning golden brown, add elaichi powder, kesar milk and pineapple chunks and cook for 2-3 minutes. Keep few chunks of pineapple aside for garnishing.
- Add boiled water to the golden brown rawa and keep stirring till rawa cooks and moisture evaporates.
- Add sugar substitute to the cooked rawa. Stir till sugar substitute melts completely.
- Now add cooked pineapple puree to the above cooked rawa and cook for 3-4 min till moisture evaporates.
- Turn off the heat and cover the pan with a lid for few minutes.
- Garnish with fresh pineapple chunks while serving.